Reviewer:

Hubs & I thought the was good, not great. Our son however, absolutely loved it. I always try to make a recipe as written the first time, as I see that as the only fair way to rate something. That said, I did change the amount of sugar right off the bat - 1C just looked like way too much for the amount of liquid so I reduced it by half, figuring I could always add more if need be. Also, I made the slurry as written, but found that I didn't need to use it all. My sauce tightened up almost immediately with roughly 1/2 of the mixture. I followed all other sauce measurements, then tasted in order to assess flavor. Wow - was it sweet! If I ever made this again, I would cut the sugar even more, 1/3 or even 1/4C would probably be enough. I also found it a bit bland outside of the sweetness. Prior to serving, I added 2 tblsp rice vinegar & 2 additional tblsp soy which we felt perked it up nicely. The chicken itself was quite good - it fries up nicely with this batter, which is not too heavy. It came out tender and juicy with a light crisp. Overall, I'd make this again - with the changes mentioned it becomes more of a 4-star dish for us.

Reviewer:

This is a great recipe if you are looking for a chinese food sesame chicken. Add less corn starch than the 1/4 cup then work your way up if you need more.. I did a couple tbsps of corn starch and that actually was enough. I doubled the sauce, the batter, and the chicken and it was perfect. Will be making it again. Had visitors over for dinner and it was all gone within 15 mins! should have made more! served it with broccoli and jasmine rice.

Reviewer:

I've always loved sesame chicken at restaurants and this was even BETTER!! The chicken was moist and melted in your mouth. I disagree with other reviews, it is NOT too sweet. It's perfect! I did double the sauce and was so glad I did. It covered the chicken and broccoli. I want to make the chicken alone and use it in a salad with a toasted sesame dressing for a light fare this summer. The batter was delish!! I do think though next time I make this I will add red pepper flakes to put a little zing into it and make even more memorable!! Thank you Doreen P!! This recipe will be emblazoned on my kitchen wall as a standing delight and treat!!

Reviewer:

I thought this was a really simple, straight-forward, good-tasting dish. I ended up making minor alterations (slightly more cornstarch and teaspoon of brown sugar for the sauce) but other than that, it was amazing. +5

Reviewer:

Two things that you want to do when you make this recipe in order to avoid rubbery chicken. First, trim the fat and skin off of the chicken breast. Even a thin layer of fat can be chewy or tough. Second, and this is probably most important, let the oil reset. Check the temperature to make sure that it is hot enough before you drop in your second or third batches in. If the oil is hot, it will cook the chicken thoroughly any quicker time cleaning that your chicken will stay juicy and not dry and rubbery. Finally, as a sidenote, I use one and a half to 2 inches of oil at the bottom of a 12 inch skillet. It tends to cook everything little bit more evenly.

Reviewer:

My family loved this! Any time I ask for dinner request this always comes up. It's a little complicated and time consuming, so only make it for special occasions. But taste better than some restaurants.